Simple Butternut Squash Cream Sauce For Pasta Food

BUTTERNUT-SQUASH PASTA SAUCE

Butternut-Squash Pasta Sauce image

When your day is packed full, you'll appreciate the ease of this no-fuss dish.

Provided by Martha Stewart

Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes

Time 1h

Number Of Ingredients 8

Ingredients

1 medium butternut squash (about 1 1/2 pounds)
1 tablespoon olive oil
1/2 teaspoon dried rubbed sage
Coarse salt and ground pepper
5 cloves garlic, peel on
1 cup half-and-half
Pasta (such as cheese ravioli or any short pasta), for serving
Toppings, such as grated Parmesan cheese, chopped toasted walnuts, finely chopped fresh sage

Steps:

Preheat oven to 375 degrees. Using a large, sharp knife, trim ends; halve squash crosswise to separate bulb from neck. Peel with a vegetable peeler. Cut both pieces in half lengthwise. With a spoon, scoop out seeds; discard.
Cut squash into 2-inch chunks; transfer to a small rimmed baking sheet. Toss with oil and sage; season generously with salt and pepper. Scatter garlic around squash. Roast until squash is very tender, about 40 minutes, tossing once halfway through. Remove and discard skin from garlic.
Transfer squash and garlic to a food processor; puree. With motor running, add half-and-half through the feed tube; process until smooth. Add 1 to 2 cups water; continue to process until smooth, adding water to thin if necessary. Season again generously with salt. (To freeze, see below.)
Cook pasta according to package instructions. Reserve 1 cup pasta water; drain pasta and return to pot. Pour sauce over pasta; toss to coat. Add some pasta water to thin sauce if necessary. Serve with desired toppings.

EDESIA'S BUTTERNUT SQUASH PASTA SAUCE

Edesia's Butternut Squash Pasta Sauce image

An out-of-the-ordinary pasta sauce recipe I came up with one evening when I was scraping the bottom of the pantry barrel. It's super easy to make if you use canned squash puree like I did. My favorite way to serve it is with gnocchi, but you can use any pasta you like. A nice change from the usual tomato, alfredo, and pesto sauces.

Provided by Edesia

Categories Sauces

Time 15m

Yield 2 cups, 16 serving(s)

Number Of Ingredients 4

Ingredients

2 tablespoons butter
2 teaspoons dried sage
2 cups butternut squash, pureed (15 oz. can)
1/2 cup chicken stock or 1/2 cup vegetable stock

Steps:

Melt butter in skillet over medium heat.
Add sage and turn down to medium-low. The sage should get soft but not fry.
Add squash puree and chicken stock and stir to combine.
Turn heat back up and let it simmer and reduce down a bit.
Serve 1/2 cup of sauce with 1 lb. of your favorite pasta.
Freeze the remaining 1/2 cup portions individually for use later.

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